Campogiovanni Rosso di Montalcino

£18.50
Campogiovanni Rosso di Montalcino
Campogiovanni Rosso di Montalcino Campogiovanni Rosso di Montalcino

Approachable and bright sangiovese.

Specifications

Country, Region
Italy, Toscana
Grape
Sangiovese
Vintage
2016
ABV
13.5%
Food friend
Pasta

Additional Details

Tasting Notes

A richly flavoured and rounded wine. The nose is full of warm ripe cherry, blackberry, cedarwood and spice notes. The palate has generous plum and red fruits, more spice and savoury characters leading to fine tannins and an elegant finish.

Producer details

The Tenuta Campogiovanni is located on the southern slope of the Montalcino hill, near San Angelo in Colle. This particular area exhibits a complex of soils that produce some of the finest-quality Brunellos. In addition to 19 hectares of vineyards, there are 18 hectares of olive trees, woods, and fields, for an overall total of 65 hectares. Three separate parcels comprise the vineyards, at an elevation of approximately 300 metres. Of the 19 hectares of vines, 14 are dedicated exclusively to Brunello, and the remainder to a Rosso di Montalcino. In 1938 Pugnitello vines were planted. Most of the vines of Sangiovese are planted at a density of over 7,000 per hectare, trained to spurred cordon. Campogiovanni production is strongly focused on Brunello and Rosso di Montalcino. 1990 saw the first production of a Riserva, entitled Il Quercione, made from fruit rigorously selected from the vineyard of the same name. The philosophy remains that of making it only in exceptional growing years. Campogiovanni Brunello fully merits its reputation as one of the great wines of this area. It has won, in fact, some of the most prestigious Italian and international wine awards, so much so that the vintages and 2006 vintages were rated at the 7th and 4th place in the wine spectator’s “Top100’s”.

In the vineyard

These 6 hectares of Sangiovese vines were planted in the 1990s on the Campogiovanni estate. The vineyard is at a 250-300m altitude, south to southeast-facing.

In the winery

After a 12-day maceration, and malolactic fermentation in stainless steel, the wine was matured for 12 months in Slavonian oak botti, followed by a further 2 months in bottle.

Food Recommendations

Drinks well with pasta in meat sauce with mushroom or truffles, pork, or veal dishes.

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£18.50

Delivery

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12 bottles minimum
Within 20 miles of Hattersley Wines, Bakewell, Derbyshire

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